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Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach Recipe

Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (370)

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Average Rating:

Total Reviews: 370

Showing 301-310 of 370

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  • on January 20, 2008

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    I gave this recipe four stars because I needed to make some adjustments. I used less than half the amount of spinach called for, but I still had more than enough stuffing. (I halved the recipe to serve only two people.In addition, the pork chops were bone-in, about 1-inch thick and needed to be cooked a good 20-25 minutes instead of a total of 8 minutes as directed. I also decided to add a few pine nuts into the stuffing, and believe me, it was delicious! I did make the sauce, which added a little something.

    This recipe will certainly be added to my menu list!

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  • on January 20, 2008

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    These were the best stuffed pork chops I have ever made or had in a restaurant!
    The meat was moist, not dried out. It was very easy (the butcher cut the pockets for me.
    I always use Jane's Krazy Salt and Pepper and, as usual, it worked well on the chops.
    I would not change a thing and would make this for guests as well as family, again and again.

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  • on January 19, 2008

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    I used half of the recommended amount of the 2 cheeses and it was still to considerably cheesy. I didn't like the thyme in this recipe either. I do like the dijon sauce and have saved it to eat with plain pork chop.

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  • on January 19, 2008

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    I butterflied a pork tenderloin and stuffed it with the mixture. Browned it well in a roasting pan on top of the stove, and then put it in the oven to finish off. With the easy pan sauce, it was fantastic! Not sure how long it should have cooked in the oven and at what temp either- any suggestions?

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  • on January 19, 2008

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    Wow, this recipe is a definite keeper. It was pretty simple to make and so full of flavor! My husband loved the filling! It's hard to believe it's healthy! I will certainly make this again and again! Thanks Giada for another winner!

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  • on January 19, 2008

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    In my house we rate dinners by if they are "restaurant quality" or not. This recipe definitely is! Fast and easy, but so delicious and the presentation so beautiful you'll want to serve it to guests as well! We used Alouette cheese spread instead of cream cheese since my husband doesn't like cream cheese. we seasoned the chops with greek seasoning rather than just salt to kick it up a bit, and when it came to the sauce, I made a roux of butter and flour and then whisked in the reduced sauce to thicken it just a tad. We used nice thick chops and cooked it on medium heat and they were cooked all the way through. DELICIOSO!!! Will definitely make again and again!Thank you Giada!!!!

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  • on January 19, 2008

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    it tasted so good yumm yumm

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  • on January 18, 2008

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    This is an excellent recipe. Easy to follow and works just as described. Wonderful flavor, too! I used fresh spinach, otherwise followed recipe exactly. I had a lot of the stuffing mixture left over, so would halve that next time. Thanks Giada!

    Btw, if anybody is wondering, this recipe as written is 477 calories per serving (reasonable. But if you halve the stuffing recipe (which I had about half left over anyway, it's only 362 per serving! Awesome - healthy AND great tasting!

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  • on January 18, 2008

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    Love all of Giada's recipies, however...
    Like other reviewers, mine did not cook through. I cooked them longer than directed and still they were not cooked. Yuck! I think pan searing and then baking would be the way to go - or thin pork chops. Filling was tasty!

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  • on January 17, 2008

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    My family enjoyed this recipe. I was a little nervous about the stuffing falling out of the porkchop, but it didn't seem to cause a problem at all. I had alot of stuffing mixture left over that I didn't use. I think I'll try it with chicken breasts and roll them up next time.

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